It was ok but I feel that it needs more flavor or seasoning.
Grilled Pork Tenderloin with Apple Sage Sauce
Time: 30 minutes. If you have time, marinate the pork up to a few hours for a richer, more complex flavor. Serve with sautéed brussels sprouts and mashed sweet potatoes for an ideal autumn meal.
More From Sunset
- Calories: 297
- Calories from fat: 58%
- Protein: 23g
- Fat: 19g
- Saturated fat: 6.7g
- Carbohydrate: 8.5g
- Fiber: 0.1g
- Sodium: 399mg
- Cholesterol: 87mg
- 1 cup apple cider, divided
- 3 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon minced shallot
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh sage leaves, divided
- 1 pork tenderloin (about 1 lb.), cut in half crosswise
- 2 tablespoons butter
- 1. Prepare a grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Whisk together 1/2 cup cider, the vinegar, oil, shallot, salt, and 1 tbsp. sage in a large bowl. Add pork pieces to bowl and set aside.
- 2. When grill is hot, remove pork, reserving marinade, and cook, turning occasionally, until an instant-read thermometer inserted in center of meat reads 150°, about 20 minutes total. Transfer to a cutting board and tent with foil to rest.
- 3. Meanwhile, in a small saucepan, bring marinade and remaining 1/2 cup cider to a boil. Reduce heat and simmer until liquid is reduced by half, 6 to 7 minutes. During last minute, whisk in butter.
- 4. Cut pork into 1/4-in. slices, drizzle portions with sauce, and sprinkle with remaining sage.
- Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note